- 1 1/2 cups raisins
- 1 cup salted peanuts
- 6 cups all-purpose flour
- 3 teaspoons baking powder
- 1 teaspoon salt
- 1 teaspoon ground nutmeg
- 1 teaspoon ground cinnamon
- 1 1/2 cups shortening
- 3 cups white sugar
- 2 cups quick cooking oats
- 3 teaspoons baking soda
- 1 cup buttermilk
- 1/2 cup dark molasses
- 4 eggs
- Grind raisins and peanuts through food grinder, set aside.
- Sift flour, baking powder, salt, nutmeg and cinnamon into a very large bowl. Cut in shortening using a pastry blender until mixture forms fine crumbs.
- Add ground raisin mixture, sugar and oats, mix well. Dissolve baking soda in buttermilk in small bowl. Add molasses and 3 of the eggs, beat with rotary beater until blended. Add to flour mixture, mix well with spoon.
- Drop by heaping tablespoons about 3 inches apart on greased baking sheets. Flatten each with floured bottom of a drinking glass. Beat 1 egg in a bowl until blended. Brush tops of cookies with egg. Bake at 375 degrees F (190 degrees C) for 8 to 10 minutes or until golden brown.
08/09/2019
recipepes.com
amish oatmeal cookies, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
